Carrot, Ginger and Lentil Soup

Yields8 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

Carrot, Ginger and Lentil Soup - a simple plant-based Instant Pot soup which is hearty and filling. An ideal winter warmer.

1 tbsp coconut oil

1 onion, chopped

2 sticks celery, chopped

1 tbsp frozen chopped ginger

1 tbsp frozen chopped garlic

1 tbsp mild curry powder

600 g carrots, roughly chopped

1 tbsp frozen coriander

220 g split red lentils

1 l vegetable stock

400 g tin of coconut milk

Set your pot to sauté and cook the onions and celery in the melted coconut oil until soft then add the ginger and garlic, and sauté for a couple of minutes.

Next, add the coriander, curry powder, lentils, carrots, stock, and put the lid on to your pot to cook on high-pressure for 15 minutes.

Release the pressure at the end of cooking and blend the soup with the tin of coconut milk.

Blend and serve in preheated flasks for an ideal on-the-go lunch.

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Carrot, Ginger and Lentil Soup